Skip to Content
Menu

Skinny Grilled Harissa Chicken

  • Save Recipe
  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Fire up the grill, and transport your family to Morocco for a spicy, healthful meal you'll make again and again.
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Marinated Chicken

  • 4 boneless skinless chicken breasts (4 oz each)
  • 1 cup plain nonfat Greek yogurt
  • 1/2 teaspoon pepper

Herbed Couscous

  • 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 cup water
  • 1 box (7.6 oz) uncooked whole wheat couscous (1 1/4 cups)
  • 2 teaspoons olive oil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro

Harissa Drizzle

  • 2 tablespoons spicy harissa
  • 2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
Make With
Progresso Broth

Steps

  • 1
    In large bowl, mix together Marinated Chicken ingredients, tossing to thoroughly coat chicken. Cover and refrigerate at least 30 minutes but no longer than 12 hours.
  • 2
    Meanwhile, spray gas or charcoal grill grate with grill spray. Heat grill.
  • 3
    In 4-quart saucepan, heat chicken broth and water to boiling over medium-high heat. Add remaining Herbed Couscous ingredients; stir, and heat to simmering. Cover; turn off heat, and let stand 5 minutes. Fluff couscous, then transfer to large bowl, and set aside to cool.
  • 4
    Mix Harissa Drizzle ingredients; set aside.
  • 5
    Transfer chicken to clean plate, letting excess marinade drip back into bowl. Discard marinade. Place chicken on grill, top side down. Cover grill; cook 5 minutes, then turn 90 degrees and cook 2 to 3 more minutes, until char marks form. Turn chicken over, and continue to cook 3 to 4 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F.
  • 6
    Transfer to serving platter; cover with foil, and allow to rest 5 minutes before serving.
  • 7
    Add olive oil and herbs to couscous and toss to coat. Divide couscous evenly between 4 serving plates; top with chicken and Harissa drizzle.

Tips from the Betty Crocker Kitchens

  • tip 1
    Jazz up the couscous by stirring a teaspoon of the North African spice blend called ras el hanout into the chicken broth and water mixture before adding the couscous.
  • tip 2
    Harissa is a Middle Eastern condiment that adds spice and fabulous flavor. This recipe calls for spicy harissa, but if you prefer things more on mild side, choose a variety that says mild on the label.

Nutrition

410 Calories, 6g Total Fat, 39g Protein, 48g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
470mg
19%
Potassium
440mg
13%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
4g
Protein
39g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved